Kale and Wild Rice–Stuffed Winter Squash
Ingredients
- Extra virgin olive oil
- 2 acorn squash, cut in half and seeded
- Sea salt and freshly ground black pepper
- 1 cup wild rice
- 1 shallot, chopped fine
- 6 Tuscan kale leaves, ribs removed and leaves chopped fine
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Handful of fresh flat-leaf parsley leaves, chopped
- ¼ cup toasted walnuts, chopped
- 2 tablespoons grated Pecorino Romano
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